TRIPLE CHOCOLATE BROWNIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
- Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
CHERRY BROWNIES FROM SCRATCH
I came up with this brownie recipe after being overwhelmed with cherries on our tree this year. It has the taste of a chocolate-covered cherry.
Provided by lemonadestand
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix sugar, oil, and almond extract together in a large bowl until well blended.
- Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
- Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.
Nutrition Facts : Calories 181 calories, Carbohydrate 31.2 g, Fat 6.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 212.7 mg, Sugar 18.9 g
TRIPLE-CHOCOLATE CHERRY BARS
Give your chocolate fudge cake mix a cherry twist by making these scrumptious moist and chocolaty bars!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h48m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.
- In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber spatula; break up any undissolved cake mix by pressing with spatula. Carefully spread in pan.
- Bake 15x10x1-inch pan 23 to 27 minutes, 13x9-inch pan 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 12 g, TransFat 0 g
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TRIPLE CHOCOLATE SOUR CHERRY BROWNIES - USE YOUR NOODLES
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Servings 15Estimated Reading Time 4 minsCategory DessertTotal Time 45 mins
- Preheat the oven at 175 °C. Butter the sides and the bottom of a 20x33 cm (8x12 inch) pan and line it with baking paper.
- Put the bittersweet chocolate and butter in a large bowl and set it over a saucepan of simmering water. Stir occasionally, until the chocolate and butter are completely melted.
- Turn off the heat and add the sugar. Whisk until the sugar is completely combined, then remove from the saucepan and wait for the mixture to cool for about 10 minutes.
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Category Baking, DessertsEstimated Reading Time 3 mins
- Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, vanilla, cherry flavoring and almond extract, and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour, cinnamon and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces and chopped cherries.
- Scrape batter into prepared pan and bake 30 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1½ hours.
- Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
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- Finely chop cherries and strain, pressing liquid out of the cherries. In a medium bowl, soften the cream cheese in the microwave. Add granulated sugar, powdered sugar, chopped cherries, cherry juice, egg and almond extract to the cream cheese then stir to combine well; set aside.
- In a separate bowl, combine brownie mix, egg, water, oil and chocolate chips then stir with a spatula until combined well; batter will be thick.
- Pour half the mixture into prepared pan. Evenly spread the cheesecake layer over the top. It works best to work slowly and pour batter where needed. Next, use a spatula and drop small dollop of brownie batter over cheesecake layer. It's thick batter and won't spread much on top of the cheesecake so work in small dollop batches. Run a butter knife through the top brownie layer to create design.
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5/5 (2)Total Time 30 minsCategory Brownies, DessertCalories 283 per serving
- Spray an 8x8 or 9x9 pan with cooking spray and line with parchment paper. Let paper extend over two sides for easy removal of brownies.
- Melt bittersweet chocolate and butter together in a microwave safe container. Heat on high for 30 second, stir. Repeat. Let sit for a few minutes and stir again. Chocolate should be smooth and completely melted. If not, heat on 50% power for in 15 second intervals until melted.
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5/5 (6)Total Time 1 hr 10 minsCategory DessertCalories 248 per serving
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